- 1/2 tablespoon extra-virgin olive oil
- 100g pancetta diced
- 200g quartered white cup mushrooms
- 1 litre homemade or store-bought low sodium chicken or vegetable stock
- 250g pearl couscous
- Sea salt and freshly ground black pepper
- 150g baby spinach or rocket
- 1 small bunch of spring onions, thinly sliced
- Olive oil, lemon and oregano dressing
- 50g Pecorino
- Heat the oil in a large saucepan on a medium high heat then add the pancetta and cook until it has slightly browned and the fat has rendered.
- Add the mushrooms and stir well. Keep stirring until the mushrooms have browned, about 5 minutes. Remove from heat and scrape the mixture into a bowl to set aside.
- Add stock to the empty saucepan and bring to a boil. Add the couscous and stir, cook for 1 minute less than the package instructs.
- Stir in the mushroom mixture and cook until the couscous is al dente, and the liquid has been absorbed, about 1 minute (if necessary, add water a tablespoon at a time to get the desired texture.)
- Combining olive oil, squeezed lemon and oregano with a dash of salt.
- Remove from heat and stir in Greek lemon dressing and mix through the spinach. Season to taste with salt and pepper.
- Spoon onto plates and garnish with the spring onions and shavings of pecorino.
Serve warm or at room
temperature.
- 375g portobello mushrooms
Filling
- 1 tablespoon canola oil
- 1 medium onion, finely diced
- 1 clove garlic, finely sliced
- 110g brown rice
- 3 cups (750 ml) vegetable or chicken stock
- 1 zest of lemon
- 60g goat’s cheese, crumbled
- 1 tablespoon chopped parsley
- 2 teaspoons oregano leaves
- 2 sprigs watercress
- Salt and freshly ground black pepper
Marinade
- 100g unsalted butter
- ½ bunch fresh thyme
- 3/4 (180 ml) cup dry white wine
- 3/4 (180 ml) cup vegetable stock
- 2 cloves garlic, finely sliced
- Coarse sea salt and freshly ground black pepper
- Heat the canola oil in a heavy based pan and gently sweat the onion and garlic until translucent. Add the stock and once boiling follow with the brown rice, then, lower the heat.
Cover and simmer for around 30-40 minutes, until all the liquid has been absorbed and the brown rice is tender.
While the brown rice is cooking, preheat the oven to 180°C. Grease a large oven tray heavily with two thirds of the butter scattering with the thyme sprigs. - Trim the stems off the mushrooms and place the mushroom caps, stem side up atop of the thyme sprigs. Drizzle over the wine and stock and scatter with the sliced garlic. Divide the rest of the butter between the mushrooms, then season with salt and pepper. Cover with aluminium foil and roast in the oven for about 15 to minutes or until the mushrooms are tender.
- When the brown rice is done, remove the pan from the heat and stir in the lemon zest, goats’ cheese and parsley then season with salt and pepper.
To serve, reheat the mushrooms in the oven for a few minutes. Place each mushroom, stem side up, on a plate. Spoon the brown rice on top and drizzle some of the mushroom cooking juices over.
Garnish with the
watercress and drizzle with a dash of olive oil and rock salt.
Serve on its own as an
entrée or with salad if enjoyed as a main.
- 375g Portobello Mushrooms diced or sliced
- 1 litre of chicken stock (homemade or store bought)
- 2tbs. olive oil
- White dry wine (optional)
- 1 brown onion (chopped)
- 1 ½ cups arborio rice
- Garlic
- 40g butter Parsley and grated parmesan (to garnish)
- Heat large saucepan to medium heat and add olive oil.
- Add onion & garlic and cook until translucent.
- Add mushrooms, cook for 4 mins.
- Lower heat and add rice & wine (until evaporated).
- Then, add 1 ladle warm stock at a time, absorb, repeat until all stock used stirring often.
- Once cooked, add butter, parmesan and garnish with parsley.
Serve with fresh crusty bread!
Yum!
- 1 tbsp. Olive oil
- 200g Swiss brown or white cup mushrooms, quartered or sliced
- 2 Slices of lean bacon sliced thin (optional) omit for a vegetarian option.
- 1 Red Capsicum seeded and sliced into strips
- 1 brown onion diced
- 1 pack of penne pasta
- 1 can peeled diced tomatoes
- Fresh parsley to garnish & parmesan to serve.
- Add some Chilli if you like a little heat with your meals!
- Bring to boil large
pot with water and cook pasta as per instructions.
- Heat the olive oil
on a medium heat in a heavy bottomed pan.
Add chopped onion and sauté until translucent. Add mushrooms, sauté for a couple of minutes
then add sliced bacon. Sauté for a
couple of minutes then add capsicum.
- Once all ingredients
are cooked through then add peeled can tomatoes. Simmer for 10 minutes on low.
Keep on low heat until the pasta cooks through. - Strain pasta and tip
into a large bowl. Add half of the sauce
and mix through with a wooden spoon.
Then, add balance of the sauce and garnish with chopped parsley,
parmesan and some fresh chilli for a little heat!
Serve with a fresh
Mediterranean salad as a side.
